Rose Cupcakes
Rose Cupcakes are soft vanilla cupcakes filled with rose pastry cream and topped with rose water cream cheese frosting. They're the perfect treat for Valentine's Day!
Servings: 12 cupcakes
Calories: 353kcal
Ingredients
Vanilla Cupcakes
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1⅓ cups all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sour cream room temperature
- ¼ cup milk room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon rose water
Rose Water Cream Filling
- ⅓ cup granulated sugar
- 1½ tablespoons cornstarch
- 1 cup whole milk
- 2 large egg yolks
- 1 tablespoon butter
- ½ teaspoon rose water
Rose Water Cream Cheese Frosting
- ¼ cup unsalted butter room temperature
- 4 ounces cream cheese brick style, full fat, room temperture
- 1 cup powdered sugar sifted
- 1½ teaspoons rose water or more or less, to taste
- dried rose petals for decorating, optional
Instructions
Vanilla Cupcakes
- Preheat oven to 350 F. Line muffin pan with paper liners.
- In a large mixing bowl, beat the butter, sugar with a hand held electric mixer on medium-high speed for 3-4 minutes until fluffy and well combined.
- Mix in the eggs one at a time. Scrape down the sides of the bowl. Mix in the vanilla extract and rose water.
- In a small bowl, stir to combine the milk and sour cream.
- Mix in the dry ingredients and milk-sour cream mixture in alternating batches, starting and ending with the flour. Mix only until just combined. Scrape down the sides and bottom of the bowl and mix very briefly again just to combine.
- Fill cupcake liners 2/3 full (about 3 tablespoons batter per cupcake). Bake 18-21 minutes until a toothpick comes out clean when inserted into the center. Remove from oven. Cool cupcakes in tin for ten minutes then remove and transfer them to a cooling rack. Cool completely before filling and frosting.
Rose Water Cream Filling
- Lightly whisk the egg yolks in a small heatproof bowl. Set aside.
- Whisk to combine the cornstarch and sugar in a medium saucepan. Over medium heat, slowly stir the milk. Cook for about two minutes until mixture comes to a boil, whisking while cooking. Remove from heat.
- Add a small amount of the hot mixture into the yolks. Stir well.
- Pour the egg yolk mixture into the milk mixture. Stir continuously while it cooks on low heat for 2 minutes. Remove from heat and stir in the butter and rose water. Allow to cool completely.
- Once cupcakes and filling have cooled completely, fill and frost the cupcakes. Use a cupcake corer (or the wide end of a large piping tip) to carve out a hole in the cupcakes. Remove the center of each cupcake. Discard centers (or save them for snacks!)
- Spoon or pipe at least 1 teaspoon of filling into the middle of each cupcake (add enough to fill each cupcake).
- Frost your cupcakes. I use a Wilton 1M tip to pipe a flat swirl. Start in the middle and pipe in a swirl til you get to the edge. Top with dried rose petals if you like.
Rose Water Cream Cheese Frosting
- In the bowl of an electric mixer fitted with the whisk attachment or in a large mixing bowl using a hand mixer, mix together the butter, cream cheese, and powdered sugar on low speed. Slowly increase the speed to medium. Mix til smooth and free of any lumps.
- Add the rose water 1/2 teaspoon at a time, according to taste. (I recommend using between 1 teaspoon to 1½ teaspoons.
Notes
Rose water: You can often find rose water in the international food aisle, in Middle Eastern stores or online.
Cream cheese: Use room temperature, brick style cream cheese.
Filling the cupcakes: Fill cupcakes about 2/3 full. This is about 3 tablespoons of batter each.
Storage: Store the unfrosted cupcakes in an airtight container at room temperature for up to 4 days. Once the cupcakes have been filled and frosted, store leftovers in the refrigerator for up to 3 days. The frosting can be made ahead and store in the fridge 1 day in advance.
Freezing the cupcakes: You can freeze unfrosted, unfilled cupcakes for up to three months. Wrap each one in plastic wrap and place in a resealable freezer bag.
Nutrition
Serving: 1cupcake | Calories: 353kcal | Carbohydrates: 42g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 204mg | Potassium: 90mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 665IU | Vitamin C: 0.04mg | Calcium: 84mg | Iron: 1mg
